Easy Breakfast Egg Muffins Recipe - Natasha's Kitchen
These breakfast egg muffins come together quickly and are so cute and tempting on a brunch platter. They are hearty and loaded with potato, spinach, eggs, melted cheese and crisp bites of bacon.
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????EGG MUFFINS INGREDIENTS:
►6 oz bacon cut into 1/2 pieces
►1 small onion 1/2 cup finely chopped
►1 large or 2 small russet potatoes peeled
►4 oz fresh baby spinach 2 cups, coarsely chopped
►6 oz mild cheddar cheese (1 1/2 cup shredded), divided
►8 large eggs
►1/2 cup half and half or equal parts heavy cream and milk
►2 tsp Tabasco sauce
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12 Easy Breakfast Casseroles | Casserole Recipe Compilation
Here are 12 of our best brunch and breakfast casseroles, perfect for the holidays or just for entertaining a crowd in the morning. From shrimp and grits to french toast, we have a wide variety of casserole ideas for your next party.
0:02 Sausage-Hash Brown Breakfast Casserole
0:45 Pancake Bake with Cinnamon Streusel
1:41 Shrimp and Grits Casserole
2:29 Tex-Mex Breakfast Bake
3:07 Best Baked Oatmeal
3:43 Quinoa Breakfast Bake
4:18 Sweet Potato and Sausage Strata
4:54 Turkey Sausage, Mushroom, Potato Gratin
5:23 Ham Biscuit Casserole
6:01 Apple Pie French Toast Casserole
8:52 Breakfast Enchiladas
9:36 Creamy Brioche and Egg Bake
#breakfast #brunch #breakfastcasseroles
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12 Easy Breakfast Casseroles | Casserole Recipe Compilation
Country Ham Quiche Recipe, Recipe for Country Ham Quiche, Ham Quiche Recipe, How to Make Ham Quiche
for the website, and for the Happier Holidays Cookbook!
Walter's Country Ham Quiche from The Food City Kitchen on WVLT. Country Ham Quiche Recipe, Recipe for Country Ham Quiche, Ham Quiche Recipe, How to Make Ham Quiche
Walter makes an unbelievably delectable country ham quiche with buttermilk - absolutely delicious! This recipe is just genius - all the best - simple, inexpensive, and more flavor than you can shake a stick at - you don't want to miss this one!
Walter: Now, there is this thing about whether or not real men eat quiche. That's over. We do.
Jan: [laughs]
Walter: Don't bother me with that. But when did you last have quiche that had country ham in it?
Jan: You know, when you said country ham quiche, you know, you got me right there.
Walter: I love it.
Jan: You got me with country ham.
Walter: We've got a cup of chopped up country ham, a half cup of onion, a cup of cheddar cheese.
Jan: Now, you might've have counted that cheese a little bit.
Walter: No, no, no. No, no, no. It worked out exactly a cup.
Jan: [laughs]
Walter: Though I did put a little extra in the other quiche. And that was four tablespoons, or 1/4 cup, since those are the same thing . . .
Jan: Yup.
Walter: ... of plain flour. Why in the world do you put plain flour into a quiche, because everybody knows it's supposed to thicken on the basis of the eggs, and you're not supposed to have to add flour? Except . . .
Jan: You've done a trick here.
Walter: Got . . .
Jan: You've pulled off something wonderful with this.
Walter: And I have done this before, and it works, because we're going to do it with buttermilk. This was done to show off all the good stuff you could buy in Tennessee. And that's a cup of buttermilk and three eggs.
Jan: And you use the fat-free buttermilk.
Walter: I do.
Jan: You've taken a lot of the fat out of the quiche.
Walter: I have. But none of the flavor.
Jan: Nope.
Walter: And so, all I do is beat those three eggs into that buttermilk. And then -- this is a little different, because normally you would put all your goodies into the pie shell, and then just pour this over the top. Because of the flour, that's a little risky, because you could end up with lumps of flour down in the quiche, and that is not . . .
Jan: Lovely.
Walter: . . . ideal. No. And so, we mix those together, we put them into a pre-made . . .
Jan: [laughs]
Walter: . . . 9-inch deep dish pie shell.
Jan: Or you could make your own.
Walter: I made my own.
Jan: [laughs]
Walter: I didn't like it, so I stopped doing it because I can go buy this good Food City brand.
Jan: And those are great pie crusts.
Walter: And they really are great.
Jan: Yeah.
Walter: And all I'm going to do is put that in there. Now, there's a little bit of a peculiar thing in the baking. I start it at 425. I let it cook at that for about 10 minutes. I reduce the oven temperature to 325 and let it cook another 30 to 40, until it's puffed and brown and ready to go.
Centerpiece! Food City, folks! If you're getting ready for Christmas party stuff, now is the time, because already, you're getting beautiful, beautiful Christmas arrangements in the floral department of your Food City, wherever it is.
I want you to look at this quiche. Is that not a thing of beauty?
Jan: I know why you didn't cut a piece to let them see how beautiful the inside is.
Walter: Because I'm a coward.
Jan: Well, no, you knew I'd be sneaking bites out of it before we got on air.
Walter: Well, I knew that, too. But getting the first piece out is always a challenge, and so I didn't do that.
Jan: [laughs] Chicken.
Walter: You got it! No, it's country ham.
Jan: [groans]
Walter: Write and get this recipe. Chef's Recipe, 6450 Paper Mill Drive, Knoxville, Tennessee, 37919. Send a self-addressed, stamped envelope. Or go to local8now.com!
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